Thursday, September 17, 2009

You know what's awesome on a crisp autumn day? Stew. Steaming fresh from the crockpot.

I saw this recipe in Eating Well magazine but it was not a crock pot recipe. I however, want to make out with mine so I try and find every excuse to use it. I make stews often but never thought of doing this kind of thing - mixing sweet and savory - but I love sauerbraten so I thought the flavor pairings of the sage and thyme and cherries would be similar. It was awesome, easy, and delicious.

(As an aside, my personal Hell would have me cutting and peeling butternut squash for all eternity. After today's debacle with my boning knife, I hereby declare that unless I plan on roasting the thing in halves, I will buy the already chopped squash from now on. My sanity is just not worth it.)

This will make a giant pot of stew, enough for 4-6 people. I served it over egg noodles, but you can serve it in a bread bowl or with biscuits.

You can use a roux (a paste made from butter and flour, adding in broth from the stew until a paste is formed, then stirring back into crockpot) or a cornstarch slurry (will save calories). I, of course, use the roux.

About Us

AndreAnna is an Editor living in Jersey with her husband Mike, three-year-old daughter Charlotte, and one-year-old son Sawyer. A self-proclaimed foodie, she loves learning and experimenting with new recipes, keeping updated on healthy food choices, and tricking her kids into eating healthy. She also has her own blog Diary of a Modern Matriarch.

Cass is an Internet Marketer living in Greenwich, CT with baby girl Lexi. She has her own blog atCass. Just Curious...but this blog is a safe haven just for food and all the good stuff that goes along with it.